It's time to indulge in this light, yet rich! This @laurenloves2talk recipe makes the perfect weekend treat or afternoon pick-me-up!
4 hours 35 minutes
200g digestive biscuits
75g unsalted butter
2 tsp vanilla extract
Joe & Seph’s Salted Caramel Sauce
Joe & Seph’s Salted Caramel Popcorn
Place the digestive biscuits into a sealable sandwich bag. Push all the air out and seal the bag. Crush the biscuits with a rolling pin into fine crumbs.
Add melted butter, put base into tin
Melt the butter in a large saucepan. Tip the biscuit crumbs into the butter and mix well until thoroughly combined. Press the buttery crumbs into the bottom of a 23cm/9in springform or loose-bottomed tin. Chill in the fridge while you make the topping.
Mix vanilla and mascarpone
Fold the vanilla extract into the mascarpone.
Add on top of biscuit base, refrigerate
Spread the cream cheese mixture over the biscuit base and smooth the top with a palette knife or spatula. Cover with cling film and chill in the fridge for at least four hours.
Top with sauce and popcorn, serve
When ready to serve, sprinkle Joe & Seph's Salted Caramel Popcorn on top and drizzle with Joe & Seph's Salted Caramel Sauce. Release the catch of the springform tin carefully, then slice and serve chilled.